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Infusions: 2loose leaf black tea; first flush 2025
Elongated, slightly curled green-brown leaves create an ocher-yellow infusion after watering. The aroma and taste are intense, pleasantly sweet. You can discover in them ripe buttercup pear, linden honey together with a hint of jasmine flower.
Preparation guidelines: Use 10 g of tea (approx. 6 heaped tsp) for 1 l of water at the temperature of 85°C. Allow to infuse for 3 minutes then strain. Suitable for 2 infusions.
This exceptional tasting tea from the Nilgiri Mountains is produced during January, during the short winter season. The top two leaves and the bud are picked early in the morning when cool, thick mists roll over the garden. The unique taste and aroma typical of the Kairbetta terroir cannot be found in any other tea on the planet. Elongated, slightly curled green-brown leaves create an ocher-yellow infusion after watering. The aroma and taste are intense, pleasantly sweet. You can discover in them ripe butte rcup pear, linden honey together with a hint of jasmine flower.
India Infusions: 2loose leaf black tea; first flush 2025
Elongated, slightly curled green-brown leaves create an ocher-yellow infusion after watering. The aroma and taste are intense, pleasantly sweet. You can discover in them ripe buttercup pear, linden honey together with a hint of jasmine flower.
Preparation guidelines: Use 10 g of tea (approx. 6 heaped tsp) for 1 l of water at the temperature of 85°C. Allow to infuse for 3 minutes then strain. Suitable for 2 infusions.
This exceptional tasting tea from the Nilgiri Mountains is produced during January, during the short winter season. The top two leaves and the bud are picked early in the morning when cool, thick mists roll over the garden. The unique taste and aroma typical of the Kairbetta terroir cannot be found in any other tea on the planet. Elongated, slightly curled green-brown leaves create an ocher-yellow infusion after watering. The aroma and taste are intense, pleasantly sweet. You can discover in them ripe butte rcup pear, linden honey together with a hint of jasmine flower.
In Stock In Stock 
In Stock This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The...
In Stock This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The...
In Stock Tea grown at the Roof of the World is stronger than the types from nearby Darjeeling. Containing a large number of golden tips or buds, the short brown-black leaves give rise to a yellow-brown infusion with an aroma and taste reminiscent of meadow honey.
In Stock Tea grown at the Roof of the World is stronger than the types from nearby Darjeeling. Containing a large number of golden tips or buds, the short brown-black leaves give rise to a yellow-brown infusion with an aroma and taste reminiscent of meadow honey.
